Chocolate fridge tart


Ingredients 10
Servings 8
Time

Ingredients

  • 500
    ml
    boiling water
  • 375
    ml
    sugar
  • 30
    ml
    butter
  • 125
    ml
    cornflour
  • 65
    ml
    cocoa powder
  • 1
    ml
    salt
  • 200
    ml
    cold water
  • 20
    ml
    vanilla essence
  • 300
    g
    tennis biscuits
  • 1
    large peppermint chocolate, finely chopped (optional)
 

Method

 
Grease a 30 x 20 cm glass dish with butter or non-stick spray. Heat the boiling water, sugar and butter together until the sugar has dissolved. Make a smooth paste with the cornflour, cocoa, salt and water. Stir the cocoa paste into the sugar mixture and bring to the boil, stirring continuously. Simmer over low heat until thick and cooked. Remove the mixture from the heat and stir in the vanilla essence. Arrange a layer of biscuits in the bottom of the glass dish and spread with a layer of the chocolate mixture. Repeat the layers until everything has been used, ending with a layer of the chocolate mixture. Leave until cool and set before sprinkling with the peppermint chocolate (if using). Chill until needed.
 

 

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